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Visited

Teuchi Soba Hyakka

Name: Teuchi Soba Hyakka
Address: 77 Takenomaru, Naka Ward, Yokohama, Kanagawa 231-0847, Yokohama-shi Naka-ku, Kanagawa, JP
Telephone: +81452121867
Price range: JPY 2,500
Rating: 3.19

手打そば百花

3.19

（1 reviews）

JPY 1,500

JPY 2,500

Soba

Yokohama-shi Naka-ku, Kanagawa, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

JPY 2,500

Hours

Sunday

11:30~14:30

(L.O.14:00)

Accepts reservations

17:30~20:30

(L.O.20:00)

Accepts reservations

Monday

Closed

Tuesday

Closed

Wednesday

11:30~14:30

(L.O.14:00)

Accepts reservations

17:30~20:30

(L.O.20:00)

Accepts reservations

Thursday

11:30~14:30

(L.O.14:00)

Accepts reservations

17:30~20:30

(L.O.20:00)

Accepts reservations

Friday

11:30~14:30

(L.O.14:00)

Accepts reservations

17:30~20:30

(L.O.20:00)

Accepts reservations

Saturday

11:30~14:30

(L.O.14:00)

Accepts reservations

17:30~20:30

(L.O.20:00)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.14km from Yamate station

Facilities

Parking lot available

August 2 to 29, 2026

S	M	T	W	T	F	S
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29

：Real-time reservation

：Request

：No available seats

：Closed

Authentic handmade soba in a homely atmosphere

Handmade Soba Hyakka is a family-friendly restaurant located in a renovated house. The owner uses carefully selected top-quality buckwheat flour, allowing guests to enjoy delicious soba that varies with each visit. You can savor your meal in a quiet and calming space. The soba is fresh and has a great texture, and the plump shrimp tempura is also a seasonal delight.

Ratings

3.19（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Haruna

@haruna-323505

Japan

Sep 26, 2025

3.3

It is just a short walk from Yamate Station, and the calm atmosphere of the renovated private house is very pleasant. You change into slippers at the entrance and can relax in the tatami room with a table. The soba is made using flour selected for each season, allowing you to enjoy the unique aroma and texture of the day. A bowl filled with plenty of condiments like grated daikon, wild vegetables, and myoga is gentle and goes down smoothly. The seiro has a chewy texture and a subtle sweetness, and you can savor the aftertaste with the soba broth at the end. The course meal is also satisfying, and the nodoguro (blackthroat seaperch) left a particularly strong impression.

1